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Winter Squash & Chicken Tzimmes

September/October 2007

Your rating: None Average: 3.9 (30 votes)

Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is often served during the Jewish New Year. A fairly sweet dish, it's said to offer wishes for a sweet year ahead.



READER'S COMMENT:
"This was a very yummy fall dish. I doubled up on the spices and added a little more orange juice to keep the dish moist. I basted every 10 minutes and this helped to keep the squah and chicken super tender. Next time, I will use...
Winter Squash & Chicken Tzimmes Recipe

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 9 cups cubed peeled butternut, buttercup or hubbard squash, (1-inch cubes; see Tip)
  • 1 cup small pitted prunes
  • 3 cloves garlic, minced
  • 2 medium shallots, thinly sliced and separated into rings
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried, oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 8 skinless, bone-in chicken thighs, (about 3 1/2 pounds), trimmed
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup orange juice

Preparation

  1. Preheat oven to 350°F.
  2. Place squash, prunes, garlic, shallots, cinnamon, oregano, thyme, 1/2 teaspoon salt and pepper in a large bowl and mix well. Transfer to a 9-by-13-inch baking dish. Sprinkle chicken with the remaining 1/2 teaspoon salt and place on top of the vegetables. Mix broth, orange zest and juice in a small bowl and pour over the chicken. Cover the baking dish with foil.
  3. Bake for 40 minutes. Uncover and continue baking until the vegetables are tender and the chicken is cooked through, basting often, about 1 hour more.

Tips & Notes

  • Tip: For quicker prep, look for cubed butternut squash in your market's produce section.

Nutrition

Per serving: 398 calories; 11 g fat (3 g sat, 4 g mono); 101 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 32 g protein; 7 g fiber; 404 mg sodium; 1330 mg potassium.

Nutrition Bonus: Vitamin A (580% daily value), Vitamin C (100% dv), Potassium (38% dv), Magnesium (31% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fruit, 4 lean meat



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Recipe Categories

Ethnic/Regional
Jewish
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Chicken
Preparation/ Technique
Bake
Braise/Stew
Meal/Course
Dinner

Season
Fall
Winter

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